| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Salsa |
1 |
servings |
INGREDIENTS
| 3 |
|
Red-ripe tomatoes; cored and chopped |
| 1 |
lg |
White onion; chopped |
| 3 |
|
Garlic cloves; chopped |
| 4 |
|
Jalapeno or serrano chiles; stemmed and chopped |
|
|
(not seeded) |
| 1/4 |
c |
Chopped cilantro or flat-leaf parsley |
| 1 |
|
Lime; juiced |
| 1 |
ts |
Kosher salt |
| 6 |
|
Grinds black pepper |
| 1 |
ts |
Sugar if the tomatoes are acidic |
|
|
(optional) |
INSTRUCTIONS
Combine the tomatoes, onion, garlic, chiles, cilantro, lime juice,
salt, and pepper in a bowl. Mix well. Taste and add the optional
sugar if necessary. Let the mixture rest for 30 minutes for the
flavors to blend. Taste for seasoning and serve at room temperature.
Variation: Uncooked Jicama-Tomato Table Salsa 1 cup chopped jicama
adds a slightly sweet crunch to the salsa. Serve it with any dish
that needs a bit of something fresh alongside, such as saucy
enchiladas.
Note: Instant uncooked table salsa is made with 2 chopped tomatoes, 2
chopped jalapeno chiles, and the juice of 1 lime, all whirled
together in a blender. For more interest, add garlic, onion, fresh
herbs, salt and pepper.
NOTES : Small bowls of spicy salsa are the hallmarks of Mexican food.
Basic Uncooked tomato Table Salsa, is called pico de gallo around the
U.S. Mexican border.
Yield about 2 cups.
Recipe by: Meatless Mexican Home Cooking ~ Nancy Zaslavsky
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